Sauce with omelette
1 serving
30 minutes
Omelet sauce is a refined dish of European cuisine that combines the tenderness of egg omelet with the rich texture of a milk-flour sauce. The roots of this recipe trace back to home cooking traditions that aimed to create simple yet sophisticated sauces for various dishes. Its flavor is soft and creamy with subtle notes of clarified butter, and its texture is pleasantly enveloping. This sauce can be served with vegetables, meat dishes, or as a standalone side dish, adding special velvetiness and depth of flavor. Due to its simplicity and harmonious combination of ingredients, it perfectly fits into the concept of cozy home cooking.
1
Mix eggs with milk (25 g), pour into a greased pan, steam until cooked, then cool and chop.
- Chicken egg: 1 piece
- Milk: 75 ml
- Butter: 20 g
2
Prepare a sauce like jelly from flour and milk (50 g), add butter and chopped omelet.
- Wheat flour: 3 g
- Milk: 75 ml
- Butter: 20 g
